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About Saucier’s Apprentice

Here is the first book all the great sauces of practical, workable system. Raymond Sokolov, the widely admired former Food Editor of The first to point out that the hitherto mysterious saucier’s art, as practiced by the best restaurant chefs, is based on what amounts to an elegant "fast food" technique. And this is what he demonstrates in his unique, useful, and witty book:– How to prepare, at your leisure, the three fundamental classic sauces (the "mother" sauces from which all others evolve: Brown, White, and Fish Veloute)…– How to freeze them in one-meal-size containers, ready for use at a moment’s notice…– How to transform any of these basic put-away sauces, quickly and easily, into the exact ones that French chefs are famous for and serve in the finest restaurants…– How to prepare the classic dish for which each sauce is traditionally used, with suggestions for enhancing simpler fare (the recipes run the gamut from Duckling a la Bigarade to Poached Eggs Petit-Duc — that is, with Chateaubriand Sauce).

Mr. Sokolov has conceived, then, a comprehensive collection of recipes — authoritative, clear, and easy to follow — as well as an inventive method of cooking for the average kitchen. Peppered with culinary lore and with reassuring accounts of the author’s own experiences as a modern-day Saucier’s Apprentice, here is a book that will appeal to every good amateur cook who wants to produce sumptuous fare at home for occasions great and small.

About Saucier’s Apprentice

Here is the first book all the great sauces of practical, workable system. Raymond Sokolov, the widely admired former Food Editor of The first to point out that the hitherto mysterious saucier’s art, as practiced by the best restaurant chefs, is based on what amounts to an elegant "fast food" technique. And this is what he demonstrates in his unique, useful, and witty book:– How to prepare, at your leisure, the three fundamental classic sauces (the "mother" sauces from which all others evolve: Brown, White, and Fish Veloute)…– How to freeze them in one-meal-size containers, ready for use at a moment’s notice…– How to transform any of these basic put-away sauces, quickly and easily, into the exact ones that French chefs are famous for and serve in the finest restaurants…– How to prepare the classic dish for which each sauce is traditionally used, with suggestions for enhancing simpler fare (the recipes run the gamut from Duckling a la Bigarade to Poached Eggs Petit-Duc — that is, with Chateaubriand Sauce).

Mr. Sokolov has conceived, then, a comprehensive collection of recipes — authoritative, clear, and easy to follow — as well as an inventive method of cooking for the average kitchen. Peppered with culinary lore and with reassuring accounts of the author’s own experiences as a modern-day Saucier’s Apprentice, here is a book that will appeal to every good amateur cook who wants to produce sumptuous fare at home for occasions great and small.

From the Hardcover edition.

Praise

"In our age, which probably will be tagged by future historians as the age of oversimplification, [this] book on sauces will stand as an important statement against the trend of no craftsmanship. At the same time, it is great reading — a book which I will enjoy for many years to come."– George Lang,

author of The Cuisine of Hungary

"[Raymond Sokolov] has found a way to systematize the different families of sauces — something no one before has done — and I found the whole concept very exciting. This would be a useful book even in France."

– Simone Beck,

author of Simca’s Cuisine

From the Hardcover edition.

About Raymond Sokolov

Raymond Sokolov ate his first meal in Detroit in 1941 and dined with tenacious curiosity in France as a correspondent for Newsweek. He went on to sustain himself writing about food at The New York Times and Natural History magazine,… More about Raymond Sokolov

About Raymond Sokolov

Raymond Sokolov ate his first meal in Detroit in 1941 and dined with tenacious curiosity in France as a correspondent for Newsweek. He went on to sustain himself writing about food at The New York Times and Natural History magazine,… More about Raymond Sokolov